Hello, Ms. Stewart,
Regarding the first entry in this journal, I wondered about your take on this article in the NY Times:
http://www.nytimes.com/2010/09/22/dining/22appe.html?_r=1
In essence, the writer tells us to leave the fruit in liquor untouched for three months. I followed this method with some of the last pears from the farmers' market and other assorted fruits and a variety of liquors a week or two before your article came out. Now, I'm thinking I might try one of those jars of pears. I was curious, anyway. Thanks for providing the excuse to sample early.
Respectfully,
--Jim
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Posted by
Jim Buschmann
on 10/06/2010 at 6:01 PM
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Re: “Oct. 1-Oct. 15, 2010”
Hello, Ms. Stewart, Regarding the first entry in this journal, I wondered about your take on this article in the NY Times: http://www.nytimes.com/2010/09/22/dining/22appe.html?_r=1 In essence, the writer tells us to leave the fruit in liquor untouched for three months. I followed this method with some of the last pears from the farmers' market and other assorted fruits and a variety of liquors a week or two before your article came out. Now, I'm thinking I might try one of those jars of pears. I was curious, anyway. Thanks for providing the excuse to sample early. Respectfully, --Jim